Tomato soup with mozzarella dumplings

Ingredients for 6 servings:

• 1 ½ kg beefsteak tomatoes
• 2 onions
• 2 garlic cloves
• 2 tbsp olive oil
• Sugar
• 1 tbsp gin
• 2 packs of mozzarella, 125g each
• 1 pot of basil
• salt and pepper
• 1 liter vegetable broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and chop the tomatoes. Peel and dice the onions and garlic. Fry in hot oil. Add the tomatoes and broth and cook for about 20 minutes. Purée with a hand blender, then pass through a fine sieve. Bring to a boil once, then season with the spices and gin. For the dumplings, purée the mozzarella. Wash and chop the basil, and knead it in. Season with salt and pepper. Form the mixture into 18 dumplings. Divide among 6 soup bowls and top with the soup.